LEMON-ROASTED CHICKEN WITH FREEKEH AND CREAMY LEEKS

Steps

1. oven to 220°C. Line an oven tray with a lip with baking paper. Bring a medium pot of salted water to the boil.
2. Toss parsnips and courgette on prepared tray with a drizzle of olive oil and season with salt and pepper. Pat chicken dry with paper towels, place on top of vegetables and season with salt and pepper.
3. Combine olive oil, chicken herbs, lemon zest and juice, and honey in a small bowl and brush over chicken. Roast for about 40 minutes, until chicken is cooked through. Rest for 5 minutes before cutting into large pieces
4. When chicken has 20 minutes cook time remaining, cook freekeh in pot of boiling water for about 15 minutes, until tender with a slight bite. Drain well and fold through spinach and second measure lemon zest and juice. Season to taste with salt and pepper. Set aside, covered, to keep warm.
5. While freekeh cooks, heat a drizzle of oil in a large fry-pan on medium-high heat. Cook leek for about 3 minutes, until tender. Add garlic, salt and chicken herbs and cook a further 2-3 minutes, until fragrant.
6. Add wine and stock to pan and cook for about 5 minutes, until almost evaporated. Fold through sour cream, remove from heat and season to taste with salt and pepper.
7. spoon freekeh onto plates and top with lemonroasted chicken and veggies. Dollop over creamy leeks.